Organic Granny

Porridge made with barley is not familiar to everyone. This sweet porridge recipe comes from the Sacred Cookbook- Forgotten Healing Recipes of the Ancients . You will find other delicious, little-known old "ethnic" recipes from all over the world in this collection. Barley Porridge Serves 2-4 INGREDIENTS: 1 1/4 cups organic barley flour 4 cups almond milk, or other milk of choice sea salt 6 large medjool dates , pitted and chopped 2/3 cups chopped walnuts 4 tablespoons raw honey (other sweetener, like maple syrup, for children under 1 year) METHOD: 1. Whisk the barley flour in the almond milk over medium heat in a medium size pot. Be sure to bring all the flour into play and stir until smooth and beginning to bubble. 2. Turn the heat down as boil begins and allow the porridge to simmer gently for about 5 minutes. (Watch to prevent burning, whisk if needed) 3. Remove from heat, salt to taste, and spoon porridge into bowls. Add the dates, walnuts and honey

This delicious recipe for an Oriental dish, fried Garlic-Ginger Eggplant, is provided by my delightful Facebook friend, Rita Hinds . Here we go with Rita's recipe for Garlic-Ginger Eggplant : INGREDIENTS: 1 Eggplant 3 T. fresh ginger 3 T. Fresh garlic Green chili (I used red pepper flakes) Scallion onions 3 T. Non GMO Cornstarch 1 tsp. Organic Cane Sugar Soy sauce or Braggs Aminos Water INSTRUCTIONS: 1. Cut up eggplant in bite size pieces(put in bowl) sprinkle with salt and lemon juice. Let it sit for 15 minutes(this formula will draw out excess water) Pour out water/ rinse and pat dry with towel or paper towel. 2. Coat eggplant with cornstarch. This will depend on how much eggplant you have. 3. Fry eggplant until crispy(the cornstarch makes it crispy). Set aside. 4. Sauté onions, garlic, ginger 5. Add soy-sauce and sugar to the pan and then a little water (this will depend how much eggplant you have to cover with the sauce) then add water and some

Okay I will get right to the recipe, since that is what I like when I want to bake something. But while the kuchen bakes, please read the story of 'the apricot delivery' below the recipe, okay? Thanks (oh yes, and your comments are gold! I love them-- as most bloggers do-- and ask any questions too!) VEGAN KUCHEN with FRESH FRUIT TOPPING 1. Sift all the following into a large mixing bowl.  Whisk to combine well: 2 cups, 250g All-Purpose flour 2 teaspoons, 8.87g baking powder 1 teaspoon, 3.4g baking soda 1/3 teaspoon, 1.95g fine sea salt 2/3 cups, 132.57g sugar 2. Mix together the following in a 2-cup measuring cup: 3/4 cup, 184g non-dairy milk 3 tablespoons, 47.02 non-dairy yogurt 1/3 cup, 72.16g coconut oil, melted 2 tablespoons, 30g apple cider vinegar 2 teaspoons, 9.86g vanilla extract 3. Add the wet ingredients (#2) to the dry ingredients (#1) and use only as many strokes as needed until batter is combined.  Over-stirring can result in a tougher te

Summer is here!  In celebration of all the new vegans everywhere, and in recognition of all those who have been eating vegan for years, here is a summertime roundup of vegan ice cream and other frozen treat recipes that you can make yourself!  I have included a short ingredients list so you can do a scan and see which ones suit for you and/or your family.  Just click on the link and go directly to the recipe.   Mango-Blackberry Vegan Ice Cream Ingredients :  nondairy milk, frozen mango chunks,  starch, vanilla, maple syrup, ripe avocado, blackberry jam Blueberry Nicecream on Raspberry Chia Pudding Ingredients: Nicecream : frozen blueberries, frozen bananas Pudding : chia gel, raspberry jam, nondairy milk, maple syrup Spunky Monkey Ice Cream Ingredients: chia seeds, frozen banana, cocoa or cacao,  maple syrup, vanilla, peanut  or nut butter Maple Walnut Cashew Banana Ice Cream Sundae Ingredients: coconut milk, ripe frozen bananas,

This is the perfect pesto for anyone who is short on the standard basil and has fresh oregano taking over the yard   But you could still use basil, or arugula, or your fave other green. Add the olive oil to your blender  And then all the other ingredients.  Salt and pepper to your preference  but I suggest you start with a 1/2 teaspoon of sea salt.  Less is more  right? Spin up and store in a jar or other container with a lid in the fridge. Delicious on pasta, crackers, bread, celery sticks, quinoa, wraps. See these 3 high nutrition, gluten-free pasta suggestions HERE See 7 Things you Can Use Oregano Flowers for HERE

Baby Bok Choy  I love bok choy.  During the beginning of the COVID19 period of isolation there was an amazing amount of organic bok choy available in our local grocery and whole food stores.   Bok choy comes from the cabbage/crucifer/mustard/brassica family, and is a Chinese Cabbage (grown first in Asia), as you might be able to tell from the name.  I guess we mostly see the Cantonese version here-- the Shanghai Bok Choy is a darker green-- the one I think of has broad light green/white stems and lighter green leaves, as in the picture above.  I particularly like the dwarf versions of bok choy, called Baby Bok Choy.  Light, easy to slice and eat, and mild-tasting with lots of delicious leaves. On Instagram I ran across an account that showed several small chunks of the bases of a bok choy plant sitting in water. When I inquired if they were rooting it to plant, they told me that that don't really wait for roots to form, but that they grow leaves from the old "wound" and a

This year I am intent on using more herbs from my small herb garden in our meals.   Oregano-- also known as wild marjoram-- lives in a couple of spots in our yard. In my current favorite reference book-- Carrots Love Tomatoes: Secrets of Companion Planting for Successful Gardening by Louise Riotte -- the author states that oregano "is used the world over the world over in Italian, Mexican and Spanish dishes."  Oregano contains thymol , "a powerful antiseptic when internally or externally... The pleasant aromatic scent... is very lasting. . In the garden [oregano has] a beneficial effect on nearby plants, improving both growth and flavor." (pg. 102) MONTESSORI BABY & TOT PLAY          To learn more about these and other finely crafted Montessori Baby and Child Items,  Click ABOVE on image !   OREGANO-LEMON BALM-WALNUT PESTO Put the following in a small blender and blend until smooth:   *1 cup fresh oregano leaves *1/4 cup walnut parm OR nutritional yeast *1/4 cu

Beautiful Kale-Chive Vegan Muffin This delightful muffin is made with wheat flour (organic all-purpose) in this recipe, but I think it could be made with a gluten-free flour, and also would work with half whole wheat or other half oat flour, half whole wheat.  I can also see it done up as a sort of cake (using spelt flour) and used to mop up olive oil and basalmic vinegar-- a kind of focaccia-soda bread. It's tasty!  Savory is often the way to go.  Especially as this pandemic plays out for those of us who seemingly can't stop baking muffins and banana bread and cakes.  Savory is a nice change-up to something that seems healthier. And it goes very nicely with a lunch soup.  Or as a breakfast muffin with some melty vegan cheese on top (or avocado or tomato and fako-bako-- you get the drift). It makes 10-12 muffins, depending on the size of your muffin cups.  INGREDIENTS: 1 1/4 cup (300 ml)         non-dairy milk 1/4 cup    (60 ml)           extra-virgin olive oil 1 tablespoon (22

Molasses-Maple-Banana Muffins This most recent muffin is inspired by the molasses cookie, specifically the molasses cookie my grandma used to bake.  It was fragrant, lightly spicy, soft but chewy, and generally had dates and walnuts in it. The muffins smelled so great when they came out of the oven, but for a few minutes I thought back to the sort of sugar-gritty and oily features of those delicious molasses cookies.  I am pretty sure my grandma used white sugar (and quite a lot of it, I would imagine) and some kind of oil.  These particular muffins are free of any poured oils, and instead of a sweet white or brown sugar I used a mix of molasses and maple syrup and banana to sweeten it. Would this muffin be a flop? Then I tasted it it... and IT WAS / IS DELICIOUS.  It is uncannily like the molasses cookies of my grandma... or my memory of them... except puffier and muffin-y.   I also use the oat flour and almond flour base of my last batch of muffins on here (the lemon-fruity muffins)

Changing Up the Recipe These lovely lemon-y gluten-free vegan muffins originate from a perfect blueberry-lemon recipe by my friend, Michelle Blackwood at Healthier Steps.  I had all the ingredients called for in the recipe except for blueberries (but I have a lot of bags of other berries in my freezer).   This is my second unique muffin recipe in the Covid19 baking season. You can see the recipe for Hemp seed Applesauce muffins here. The first batch I baked of this recipe were yummy, but because my muffin cups are large, and not the dainty, regular muffin size, instead of a dozen large muffins, I ended up with a dozen muffins that were more like puffy cookies, if you know what I mean.  Muffin tops? It so happens that my hubby and I like a fullsome muffin, one that comes close to popping over the sides, even.  And I know from past recipes, that expanding the recipe x2 usually gives me the muffin we love. As is often the case, I find a recipe for something that sounds absolutely deliciou

Delicious, healthy hemp seed and apple sauce muffins!  These muffins are absolutely delicious.   And healthy.  Ingredients used include spelt flour, oat flour, hemp seeds (also known as hemp nuts), maple syrup, apple sauce, cinnamon, and other items you likely have in your kitchen for baking: baking soda, baking powder, and salt. Spelt is an ancient grain, and the flour produces a nice, cakey product.  I used spelt flour to make the chocolate banana cake/bread recipes (my "COVID-19 banana bread"), recipes here .  Spelt flour is a whole food but doesn't have the sort of acidic undertones that one gets when baking with whole wheat flour. I "made" two of the ingredients in my Vitamix high-speed blender.  You might want to do the same, both to save money and to provide ingredients with no added stuff in them (such as preservatives).  I ground up some regular oat flakes to make oat flour (just used the same amount of flakes as flour called for) and blended

Fudgy Vegan Chocolate Banana Bread  Today when I went online to look at a Facebook page full of yummy vegan recipes for chocolate banana bread, I came across not one, but THREE terrific recipes. I chose the one with the most ingredients in the house to bake, but it is quite likely I will refer back here to try the other two at some point (a good reason to be a food blogger!). Hope you find one of these recipes meets all your criteria for deliciousness and whatever other factors are built in to your baking: budget? ingredients on-hand? allergies? gluten issues? NEW!!  Just added another version of chocolate banana cake (raspberry-carob or frozen grape-carob) at the bottom of this post!  So-- possibly 4 or 5 recipes to choose from!  Let me know about your variations! #1. The first  banana bread recipe , the one that I actually baked, is quite likely going to be the easiest one to choose if you have a gluten sensitivity and have oatmeal, almond flour, and cocoa hanging out

Lovely lemon-y Carrot-Lemon Soup This recipe for Carrot-Lemon soup was inspired by a Greek soup recipe.  When I was a kid, almost every local upscale eatery-- what we labeled "fancy restaurant" --was operated by Greeks who had emigrated to my town or city from the Old Country.   We all learned what was in a 'Greek salad' and were quite fond of the way seemingly all the Greek dishes were enrobed in melted mozzarella.  I realize now that the restaurateurs probably quickly tumbled to the fact that Canadian prairie people were dazzled by melted cheese, and they accommodated us.  And we-- or at least, I-- really loved the lemon rice soup that generally preceded a hearty meal of mozza-covered whatever.   But try as I did, I could never quite achieve that tangy citrus flavour... until now. The original vegan recipe I was looking at for a similar soup used tofu .  Well, I like tofu well enough but we are in the midst of our 'take' on the COVID-19 "crisis&qu